Grill roasted corn on the cob

Grill roasted corn on the cob is a popular item for barbecue, but it's  also the summer snack par excellence in Haiti.
 It's sold  in every corner of many popular streets, ready to eat. It's easy to prepare , inexpensive, a delectable way to spend quality time with the  family.
Traditionally we roast the corn in the husks. Never soak the corns in water even if they are not so fresh, if you do , you will have steamed corns but not roasted. If the corns are very dry, remove the dried  husks and sprinkle a little water on the rest of the husks before cooking. Otherwise just remove the  first few husks and put the corns on the grill about 3 inches from the fire source, turn frequently and should be cook slowly about 15 minutes. They are done when the husks are no longer green.
Many people enjoy roasted corns  the  perfect way that nature send them, but if you like butter, salt and pepper, grated cheeses, sugar, cinnamon, chili powder  etc.. it's up to you, they all make delicious additions. You can't fail roasted corn.

Enjoy

Thank you very much

Dear Marie claude,
Thank you for visiting my blog as well as your kind suggestion.
I am taking this opportunity to invite you to visit my blog regularly and I welcome any tips, comments and traditional family recipes from you or your acquaintances that you like to share. This blog is created in an effort to preserve our culture our cooking tradition which is in danger of extinction.
The influence of the different culture with the diaspora and the fusion of modern cooking have made me wonder sometimes of what type of cuisine I am eating..
I am not a purist, and I enjoy a wide variety of  world cuisine, but we need to leave a legacy , a doctrine like the one that was transmitted to us from our mothers and grand-mothers to preserve our heritage.
Like Cesar Chavez said " Preservation of one's own culture does not require contempt or disrespect for other culture."
What I am talking about is when I hear consomme or bouillon I expect malanga, watercress,carrots etc.. with nice pieces of well flavored meat in a Delicious broth , I don't expect to find Lima beans unless I am eating a bouillon feuille, as well as Sunday morning pumpkin soup reminds me of a delicious  meats flavored pumpkin broth with carrots, celery, cabbage, pasta , white potatoes etc.. but never sweet potatoes.

Barbecue

When comes summer, comes barbecue times  as well. Although, we barbecue year around in Haiti, but summer is the pic time of barbecues.
Traditionally, there are no parties in Haiti without  barbecued goat(s) or kabrit boucanin as it is called  and goat is our preferred meat for barbecues. It's prepared today the same way  the Taino Indians prepared their meats then ; heavily seasoned with salt and herbs to preserve it from spoilage  and imparting a good flavor.
 Our repertoire of grilling doesn't stop at meat grilling only, one of the most enjoyable summer delice is grilled corn ( mais boucanin) at  the beach grilled conch (lambi boucanin), grilled fish (pimantade),grilled crayfish, a treat of a grilled sweet plantain or sweet potato, or breadfruit etc.
Many food are wrapped in banana leaves or other leaves and cook under the fire in the ashes, while others are cooked in a grill box like steaks (grillades) or simply directly on the pit like shish kabob ( brochettes)
There are many ways to enjoy the  barbecue season and our numerous grilling methods.